I finally “cracked” the secret code to an amazing Indian butter chicken curry, that tastes just like our local London takeout, but cheaper and less calorific! You will want this recipe!
For a full Indian supper present with soft basmati rice and this Red Lentil Dal.
I’ve expounded such a great amount on our adoration for Indian food. It is our GO TO when a tad bit of additional solace is required. We generally bring in for a request for curry when we return home subsequent to voyaging.
It’s our custom. Plunking down to our supper table with a variety of chicken, sheep and veggie lover curries with poppadoms, chapatis and pickles before us simply flags HOME.
So it’s nothing unexpected I’ve been gradually working through a rundown of our top picks for marginally better, hand crafted variants. Chicken Korma is a family’s top choice, so I needed to re-make it.
My child favors this vegan curry Aloo Gobi. For him I made a simple, custom made rendition called Simplified Cauliflower and Potato Curry. A few plans are less credible however in any case delightful like this Indian Kofta Curry (Meatball Curry).
Really delectable, we as a whole concur they are weighed down with excessively numerous calories! Today I am sharing my masterpiece… Butter Chicken Curry.
This homemade creamy butter chicken curry tastes exactly like in your local takeout but much cheaper and healthier!
Prep Time: 10 minutes
Cook Time: 30 minutes
Marinating Time: 3 hours
Total Time: 3 hours 40 minutes
Course: Dinner
Cuisine: Indian
Keyword: butter chicken, chicken curry, Indian curry
Servings: 4 people
Calories: 346kcal
Ingredients
- 1 lbs chicken breasts cubed
- 4 tbsp tandoori masala spice mix
- 1 cup/250 ml natural yogurt plain
- 2 tbsp ghee or vegetable oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tbsp ginger paste or grated ginger
- 1 tsp coriander
- ½ tsp turmeric
- 2 tbsp tomato paste
- ½ cup/125 ml water
- ½ cup/125 ml whipping cream/double cream
- 1 tbsp fresh cilantro chopped
Instructions
- In a medium bowl mix the yogurt with the tandoori masala spice mix and add cubed chicken breasts. Marinade for at least 3 hours or overnight.
- In a deep pan heat the ghee or oil and fry the chopped onion, garlic and ginger together over low heat for 10 minutes.
- Add the chicken with the marinade to the pan, add the coriander and turmeric, tomato paste and water, stir to combine, then turn the heat up to medium and bring to a boil, then lower the heat and simmer for 20 minutes covered.
- Add the double cream, stir and cook uncovered for 10 minutes longer until the sauce is thick and desired consistency. Add salt if needed. (There is salt in the tandoori masala spice mix, so only add extra salt if necessary.)
- Serve with fresh cilantro and basmati rice.
Nutrition Facts
- Amount Per Serving
- Calories 346Calories from Fat 189
- % Daily Value*
- Fat 21g32%
- Saturated Fat 12g75%
- Cholesterol 136mg45%
- Sodium 289mg13%
- Potassium 667mg19%
- Carbohydrates 8g3%
- Sugar 5g6%
- Protein 27g54%
- Vitamin A 830IU17%
- Vitamin C 7mg8%
- Calcium 112mg11%
- Iron 0.9mg5%
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